- Red Velvet Cake Mix
- Andes Peppermint Crunch Baking Chips
- 1/2 c vegetable oil
- 3 Eggs
- 1 1/4 c of water
- 1 Container Peppermint Icing
- Peppermint Candy Canes
Preheat oven to 350 degrees. Place the eggs, vegetable oil, water and cake mix in a mixing bowl and beat on medium for 2 minutes until well combined. Batter will have a bright red color.
Place baking cups in a cupcake baking pan. Fill each baking cup with 1/2 tablespoon of batter. Top with a layer of Andes Peppermint Crunch Baking Chips. Top with batter and fill 3/4 way full.
Bake for 19 minutes. When done, remove from the oven and let fully cool.
Scoop the peppermint icing into a plastic storage bag and snip the corner. Squeeze the icing on to each cupcake.
Put some of the Peppermint Candy Canes into a plastic sandwich bag and using a pan, crush the candy canes. Top the cupcakes with the crushed candy canes and push a North Pole Cupcake Topper into each cupcake.
Serve with my Candy Cane Cocktail recipe and enjoy!
Preheat oven to 350 degrees. Place the eggs, vegetable oil, water and cake mix in a mixing bowl and beat on medium for 2 minutes until well combined. Batter will have a bright red color.
Place baking cups in a cupcake baking pan. Fill each baking cup with 1/2 tablespoon of batter. Top with a layer of Andes Peppermint Crunch Baking Chips. Top with batter and fill 3/4 way full.
Bake for 19 minutes. When done, remove from the oven and let fully cool.
Scoop the peppermint icing into a plastic storage bag and snip the corner. Squeeze the icing on to each cupcake.
Put some of the Peppermint Candy Canes into a plastic sandwich bag and using a pan, crush the candy canes. Top the cupcakes with the crushed candy canes and push a North Pole Cupcake Topper into each cupcake.
Serve with my Candy Cane Cocktail recipe and enjoy!
